Polenta and Mushrooms

5 from 1 vote

Creamy, comforting polenta topped with savory mushrooms and fragrant sage is one of those simple Italian dishes that feels elegant with very little effort. The earthy mushrooms, buttery onions, and rich Parmigiano create the perfect topping for soft, creamy polenta.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Italian

Keyword: polenta and mushrooms

Servings: servings

Author: Elena Davis

Ingredients

1 recipe Creamy Polenta

Mushroom Sauce:

1 tablespoon extra virgin olive oil
1 tablespoon butter
½ cup yellow onion diced
8 ounces cremini mushrooms sliced
1 tablespoon fresh sage torn into small pieces (or 1 teaspoon dried sage)
¼ cup vegetable or chicken broth
Salt and freshly ground black pepper to taste
Freshly grated Parmigiano Reggiano for serving

Instructions

Prepare the polenta according to the recipe directions. Keep warm while you make the mushrooms.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and lightly golden, about 5 minutes.
Stir in the butter and mushrooms. Cook, stirring occasionally, until the mushrooms release their moisture and become tender and golden brown, about 6-8 minutes.
Add the sage and broth. Season with salt and pepper. Let the mixture simmer gently for 3-5 minutes, allowing the flavors to come together and the broth to reduce slightly.
Spoon the warm polenta into serving bowls. Top generously with the mushroom mixture and finish with freshly grated Parmigiano Reggiano.
Serve immediately while hot and creamy.

Notes

Elena's Tips

Cremini mushrooms add wonderful flavor, but a mix of wild mushrooms makes this dish extra special.
For an even richer polenta, stir a little butter and Parmigiano into the cooked polenta before serving.
This makes a beautiful vegetarian main dish or a cozy side for roasted chicken, steak, or pork.

Nutrition